Cute Puppy Steamed BBQ Pork Bun 简单小狗造型叉烧包

Steamed Chinese BBQ Pork Bun aka Char Siu Pau is my family's all times favourite. Made these simple puppy steamed buns for breakfast, they are fluffy and stay soft even after cooled.  

Recipe adapted from here.

Ingredients: 

(A)

150g Plain Flour/ Hong Kong Flour/ Pau Flour 中筋面粉／包粉 150克
(use Pau flour if you're new to making steamed bun, the success rate is higher 新手建议用包粉，面团比较容易操作)

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

20g Sugar 细砂糖 20克

(B)

85g Cold Milk 冷牛奶 85克

1 tsp Cooking Oil 油 1小匙

~~~~~~~~~~~~~~~~~~~~~~~

Charcoal Powder 黑炭粉，适量

1 tbsp Milk, if needed 牛奶，适量

Char Siu filling recipe 点击链接进入叉烧馅料食谱：<< Click here for BBQ Pork Filling Recipe 叉烧馅食谱 >> 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Mix (A) in a bowl, stir in (B) to form a dough and continue to knead for 15 minutes or until the dough is glossy and smooth.
将所有材料搅拌成团，揉15分钟或至面团光滑有弹性。

2. When the dough is ready, transfer the dough onto the tabletop. Take a small portion of dough and knead in some charcoal powder. Portion out the remaining dough, knead each individual dough into round shape. If the dough is too dry, add some milk when kneading the dough.

把揉好的面团先割出一小份加少许碳粉做黑面团，剩下的面团分割后每份搓圆。如果面团太干可加少许牛奶。

3. Wrap in char siu fillings. Repeat for all buns. Shape the bun as desired. Brush some milk on the bun to attach the facial details. You can refer here for detailed method.包入叉烧馅料。分别造型。详细做法可参考这里。

4. Let it proof for about 50 minutes or double in size and steam on high for 15 minutes. When it's done, turn off the heat, do not open the lid/ cover. Let the steamed buns rest in the steamer for 5 minutes before removing the buns from the steamer.

做好造型后发酵50分钟或双倍大。放进蒸炉大火蒸15分钟。 蒸好后熄火，待5分钟才开盖把包子拿出。待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Enjoy!

Rice Cooker Honey BBQ Pork Ribs aka Char Siu Pork Ribs 蜜汁叉烧排骨【电饭锅食谱｜做法】

Here's another easy method to make Honey Char Siu Pork Ribs at home using a rice cooker.  

Ingredients: 

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

1 slab Baby Pork Ribs

Honey 

Spring Onion

Marinade: 

2 tbsp Shao Xing Hua Tiao Cooking Wine 

1 tbsp Sugar 

2 Cloves Garlic (Mashed)

1 tbsp Hoisin Sauce 

1 tbsp Char Siu Sauce

2 tbsp Ketchup/ Tomato Sauce 

2 tbsp Light Soy Sauce

1/4 tsp Chinese Five Spice Powder 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Combine the marinade ingredients. Coat the pork ribs with half of the marinade (reserve the remaining sauce).

2. Poke the meat with a fork (all over), cover and let marinate overnight in the fridge.

3. Layer the rice cooker pot with spring onion. Place the marinated pork ribs on top, add all the marinade and pour the reserved sauce on the pork ribs. Cover with double lids set <RICE> mode. 

I'm using Song Cho Claypot Rice Cooker.

3. When the cooking has completed, remove the pot from the rice cooker immediately and coat the pork ribs with the caramelised sauce. Brush the pork ribs with a thin layer of honey and serve. Optional: You may garnish the honey pork ribs with some chopped spring onion and toasted sesame seeds. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Japanese Cucumber Salad 日式凉拌青瓜

This Japanese cucumber salad is a healthy, light and refreshing side dish that's incredibly easy to make and simply delicious. 

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

2 Japanese Cucumber 

1 tsp Salt

1 tbsp Dried Wakame Seaweed, soak to rehydrate

4pcs Crab Stick

1 tbsp Toasted Sesame Seeds 

Dressing:

3 Tbsp Rice Vinegar 

1 tbsp Dashi Powder

1 & 1/2 tbsp Sugar

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:

1. Combine the salad dressing ingredients, heat and stir constantly until the sugar is completely dissolved. Remove from heat and set aside to cool.

2. Sprinkle the salt on cucumber slices, let it sit for 5 minutes then squeeze out the liquid.

3. Combine everything together, mix well and serve chilled. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Stir-fry Lotus Root With Minced Pork 蚝汁莲藕炒肉碎

This is another comfort food that I grew up eating. This dish is super easy and quick to put together. When lightly cooked, the lotus roots are crunchy, slightly sweet and tastes so good with the pork and flavourful gravy. It goes very well with steamed rice or porridge.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

150g Lotus Root 

100g Minced Pork

1 tbsp Garlic

Marinade:

1 tsp Light Soy Sauce

1 tsp Tapioca Flour 

1/2 tsp Sesame Oil

Seasoning:

1 tbsp Oyster Sauce

1 tbsp Rice Wine/ Mirin

Dash of White Pepper 

2-3 tbsp Water

Optional: Some Light Soy Sauce, add to taste if needed

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Method:

1. Slice the lotus root and marinate the pork for 15 minutes or more. 

2. Add 1 tbsp of oil in a wok, heat the oil and stir fry garlic until aromatic. Add marinated pork, stir fry until half-cooked then add lotus root and stir fry for 30sec or so, depending on the thickness of the lotus root slices.

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

3. Add seasonings, simmer until cooked through. Garnish with spring onions and serve warm with steamed rice. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Easy French Bread 简单法式面包

This homemade French bread is golden and crisp on the outside, while remaining soft and slightly chewy inside that taste incredible with dips and soups. 

Made bread bowl for breakfast using my homemade French bread, filled with creamy mushroom soup and topped with crispy bacon. Click here for mushroom soup recipe.

This easy recipe is adapted from my all time favourite baguette recipe. 

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

500g Artisan Bread Flour

1 tsp Salt

20g Castor Sugar

1 & 1/2 tsp Instant Yeast

370g Water (reduce or add more if needed)

3 tbsp Oil 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Combine all ingredients and knead until the dough is glossy and elastic. Let it proof for 60 minutes or doubled in size.

2. Transfer the dough onto a floured worktop. Divide the dough and shape as desired. You  may use the picture below as reference.

For deco: Dust the dough with some flour, score the dough with leaf design and colour it with green tea powder.
 

3. Let it proof for 30-40 minutes. Bake in a preheated oven 200'C for 15-20 minutes. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Pandan Bagel With Gula Melaka Coconut Filling 椰糖椰丝班兰贝果

I love all things with Pandan Gula Melaka Coconut, so of course I have to incorporate it into our favourite bagels! These soft and chewy Pandan-flavoured bagels are filled with Gula Melaka coconut infused with Pandan aroma. They are outrageously delicious!

Ingredients: yield 4 bagels

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Dough:

200g Bread Flour 

50g Cake Flour

1/2 tsp Instant Yeast

1/2 tsp Salt 

15g Sugar

170g Cold Pandan Milk (blend the fresh milk with Pandan leaves or add a few drops of Pandan paste)

1 tbsp Chia Seed (optional)

12g Butter

Some desiccated coconut for toppings

<<Click here>> for <<Homemade Gula Melaka Coconut Recipe>>

Homemade Gula Melaka coconut infused with Pandan aroma.

Syrup:

1 litre Water

30g Sugar

Photo updated: July 2026

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix all dough ingredients (except butter) and knead till smooth. Add in butter and continue kneading till the dough is elastic and smooth. Set aside to rise to double about an hour.

2. Divide the dough and shape them round, rest for 20 minutes then shape (refer to the pictures below) - roll out the dough - roll it up like a Swiss roll - flatten one of the ends - join the ends to form a circle. 

3. Let the bagels rest for 30 minutes. Bring water and sugar to a boil then lower the heat. Gently boil the bagel one by one, 30 seconds on each side. Remove the bagel with a slotted spoon. Bake at 220 °C for about 10 minutes or until golden brown. 

Note: Boiling the bagels before baking gives them a crave-worthy chewy texture, do not skip this step. Optional: Add desiccated coconut on top before baking the bagels. Place a Pandan leaf underneath the bread to further enhance the flavour!

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Pandan Gula Melaka Coconut (Filling For Bread & Kueh) 班兰椰糖椰丝馅料

Fragrant and moist Pandan Gula Melaka flavoured grated coconut you can use to make bread, Nyonya kueh and other desserts, cakes or pastries.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

150g Gula Melaka/ Coconut Palm Sugar 

50g Brown Sugar

100g Water

2pcs Pandan Leaves

200g Grated Coconut 

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. In a pan, boil the water and Pandan leaves until aromatic. Add sugar and simmer until the sugar is fully dissolved.

2. Add in grated coconut, mix until combined. 

3. Stir constantly and cook over low heat. When the liquid has dried up, remove from the heat, and it's ready. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Enjoy!